Red Pepper Deviled Pumpkin Eggs

6 Servings

3 medium - large eggs
½ roasted red pepper from a jar - make sure you use peppers in vinegar or brine, not ones in oil
2 - 3 tbsp quark
¼ tsp paprika you can add a bit more depending on taste
sea salt to taste
freshly ground black pepper to taste
½ tsp mustard powder
2 -3 chives
½ tsp white wine vinegar

Boil the eggs, for about 11 minutes, until they are hard. Remove the eggs from the pan and place them in a bowl of icy water an allow to cool
Peel the eggs, then cut them in half lengthways
Scoop out the yolks and put them in a food processor, along with the other ingredients, except the chives
Blitz until smooth, then check the seasoning. Add a bit more salt and pepper if necessary
Fill a piping bag (fitted with a large round nozzle) and pipe the mix back into the hollow of the egg white
Dampen the blunt edge of a knife, then dip it into a bit of paprika. Press into the red pepper mix to form a vertical line. Do this two more times, then do the same on the remaining eggs
Lightly dust each egg with a little more paprika.
Cut 6 small lengths of chives and stick each one into the red pepper mousse so they resemble pumpkins

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